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Spring veg bowl with harissa dressing recipe

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This vegetarian bowl is a celebration of spring flavours. With tendersweet carrots, asparagus and mint and tossed with a punchy harissa and honey dressing, this makes an ideal midweek meal. To make this gluten-free, use a pack of wholegrain rice and swap the honey for maple syrup for a vegan option. See method

Serves 4
5 mins to prepare and 30 mins to cook
316 calories / serving
Healthy
Vegan
Vegetarian

Ingredients

2 tbsp harissa paste
½ lemon, zested and juiced
2 tsp honey or maple syrup
5 tbsp extra-virgin olive oil
300g tendersweet carrot or carrots, scrubbed clean
240g radishes, halved
2 red peppers, deseeded and roughly chopped
250g pack wholegrain rice with wheatberries, pinto beans and bulgur wheat
125g pack fine asparagus
20g mint leaves, finely chopped, plus extra to serve

Each serving contains

Energy
1315kj
316kcal 16%
Fat
17g 24%
Saturates
3g 13%
Sugars
13g 14%
Salt
0.7g 11%

of the reference intake
Carbohydrate 32.4g Protein 7g Fibre 7.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C and bring a large pot of water to the boil.
In a bowl, combine the harissa, lemon juice and zest, honey and 2 tbsp olive oil. Season to taste and set aside.
If using tendersweet carrots, leave them whole. If using normal carrots, quarter lengthways. Put the carrots, radish and red pepper into a baking tray, toss with 2 tbsp olive oil, season well and roast in the oven for 15 mins.
Meanwhile, cook the wholegrain rice pack according to the packet instructions. Once cooked, toss together with the remaining 1 tbsp olive oil and the chopped mint. Season to taste.
Once the carrots have cooked, add the asparagus to the baking tray and roast for a further 10-15 mins or until all the vegetables are golden and cooked through.
To serve, toss most of the roasted vegetables through the rice and spoon onto a platter. Top with the remaining vegetables and a few more mint leaves. Drizzle with harissa dressing and serve.

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